Ultimate Potato Bacon Soup
By: Christie Abramovic
1 2 lb bag your favourite LITTLE POTATO COMPANY potatoes, cut in quarters
1lb bacon strips, cut ½” thick
1 c celery, chopped
1 large onion, chopped
3 cloves garlic, crushed
4 c chicken stock
3 T butter
¼ c all purpose flour
1 c half and half
1 T chopped chives or green onion
salt and pepper to taste
Method:
Combine potatoes and chicken stock and cook in a slow cooker until tender (low heat for 4 to 5 hours or 2 hours on high). Meanwhile, brown the bacon in a large sauté pan over medium-high heat until crisp but not burnt. Remove the bacon and drain on paper towel. Drain all but 3 tablespoons of bacon fat
Image to come
and cook the onion and celery until just soft, about 3 to 5 minutes. Add the garlic and season with salt and pepper; sauté until the garlic is soft, about 1 minute, then remove from the pan and set aside with the bacon. Note: this can be done the day ahead.
To make the soup, place a large sauté pan over medium heat. Melt the butter, then add the flour and cook for 2 minutes. Slowly add the half and half, using a whisk to break down any lumps; cook until thickened. Add this to the cooked potatoes, in addition to the bacon and vegetable mixture, and cook for an additional 30 minutes. Stir in the chives just before serving.